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Ingredients
- 3 cloves garlic, minced
- 4 tablespoons corn oil, divided
- 3 tablespoons distilled white vinegar
- 1 tablespoon ancho chile powder or regular chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 1/4 teaspoons salt, divided
- 1 pound beef tenderloin, strip steak or top sirloin, cut into 1 1/2- to 2-inch pieces
- 6 baby or new potatoes
- 1/2 large white onion, cut into 2-inch pieces
- 4 medium ears corn, husked
Details
Servings 4
Preparation time 40mins
Cooking time 40mins
Adapted from eatingwell.com
Preparation
Step 1
Combine garlic, 3 tablespoons oil, vinegar, chile powder, cumin, oregano and 1 teaspoon salt in a shallow dish. Add beef; stir until well coated. Let stand at room temperature, stirring frequently, for at least 15 minutes or marinate in the refrigerator for up to 4 hours.
Preheat grill to medium-high. (No grill? Preheat broiler to high and follow the broiler variation for Step 4.)
Microwave potatoes on High until almost tender, 1 to 2 minutes. When cool enough to handle, cut into 1/2-inch slices. Toss the potatoes, onion, 1 1/2 teaspoons oil and 1/8 teaspoon salt in a bowl. Thread the beef, potatoes and onion alternately onto four 12-inch skewers. Coat corn with the remaining 1 1/2 teaspoons oil and sprinkle with the remaining 1/8 teaspoon salt.
Grill the skewers and corn, turning once or twice, until the vegetables are tender and charred in spots, 6 to 8 minutes total. Serve the beef skewers with the corn. (Broiler variation: Place skewers and corn on an oiled broiler pan or a wire rack set on a large baking sheet. Broil until starting to brown, 3 to 6 minutes per side.)
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